Rosemary Blue Cheese Chicken Salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 4
Ingredients
  • 1 ¼ pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • ½ teaspoon garlic powder
  • Drizzle of olive oil or other cooking oil
  • ¾ lb mixture of red & green leaf lettuces, washed, dried, & torn into bite-sized pieces
  • 1 cup walnut pieces
  • ½ cup dried cranberries optional
For the dressing:
  • 1 ½ tablespoons red wine vinegar
  • 2 tablespoons sour cream
  • 1/8 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 5 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • ½ cup crumbled gorgonzola cheese
Instructions
  1. Place the cubed chicken in a medium bowl & add the salt, ground black pepper, rosemary, and garlic powder. Toss with your hands until evenly coated.
  2. Wash your hands well with warm soapy water & get out a skillet for cooking the chicken. Drizzle olive oil (or other cooking oiinto the pan, & warm over medium-high heat. Add the chicken & cook, stirring occasionally, until the chicken pieces are crispy & golden all over, roughly ten minutes. Remove to a plate & set aside.
  3. Add the lettuce to a large serving bowl, & prepare the dressing. In a small bowl, whisk together the red wine vinegar, sour cream, salt, pepper, olive oil, and honey. When combined well, stir in the gorgonzola.
  4. Pour half of the dressing over the lettuce & toss to combine. 

  5. Divide the lettuce onto 4 serving plates, top with chicken, walnut pieces, cranberries (if using) and drizzle with extra dressing. Enjoy!